…

Main Menu

Bread project – Rosemary rolls

For this week’s project, I’ve decided to try something a bit lighter, which would be a nice side to the Sunday barbecue. I’m adapting this recipe while making the dough a bit wetter and using my sourdough starter instead of instant dry yeast as I have to use my culture and the taste is so much better anyway.

Ingredients (makes 6 smallish rolls)

half a large boiled potato (I’ve used potato flakes with water, which works fine)

227g 550 flour

half tablespoon dried rosemary, crushed

1 tablespoon fresh rosemary, chopped

half tablespoon chopped sage

half teaspoon ground pepper

half teaspoon sea salt

15g butter

80g poolish (original recipe says 2 teaspoons dry yeast)

120ml water (plus a bit more if you can incorporate it)

Instructions

Mix up all ingredients except for the water

Incorporate the water a little at a time up to 3/4 of the total

Knead the dough for 10 minutes or until very smooth

Add the rest of the water, plus a bit more if you can. I went to a rather sticky consistency as you can see on the picture.

Wait a good two hours to let it rise. I left it overnight.

Shape it into balls (I’ve used the technique described here, which helps you get a very round roll)

Place the balls on a baking sheet, with cornmeal spread onto it and let them rest for an extra hour

Heat up the over to 180°C

When hot, place the baking tray in the middle

Sprinkle water on the oven’s bottom 3 times during the first 10 minutes

After 10 minutes, turn the tray around and bake for another 10 minutes